RESEARCH, DESIGN AND MANUFACTURE THE DRYING EQUIPMENT SYSTEM AND AUTOMATIC DISINFECTION FOR DRAGON-FRUIT

Le Duy Tung; Nguyen Van Dua; Do Trong Tan; Nguyen Hoang Long; Do Anh Tuan

Le Duy Tung Center for Microelectronics and Information Technology - National Center for Technological Progress
Nguyen Van Dua Center for Microelectronics and Information Technology - National Center for Technological Progress
Do Trong Tan Center for Microelectronics and Information Technology - National Center for Technological Progress
Nguyen Hoang Long Center for Microelectronics and Information Technology - National Center for Technological Progress
Do Anh Tuan National Center for Laser Technology - National Center for Technological Progress

Keywords: Dragon-fruit, drying and disinfection system, heat pump-microwave drying method

Abstract

The article presents the research and manufacture of drying and disinfection equipment using heat pump-microwave drying method for dragon-fruit. Beside, conducting tests on the drying system and developing the optimal drying process, ensuring the quality of the drying material and consuming less energy. The tests were built based on the evaluation criteria of dried dragon fruit and obtained positive and reliable results.

References

B. C. thương, “Thông tin thị trường xuất khẩu tháng 9/2020”, Sở Công thương Tiền Giang, Trung tâm khuyến công và xúc tiến thương mại, 2020.

B. N. H. P. Q. C. N. Đ. K. Nguyễn Hay, “Thực nghiệm sấy thanh long ruột đỏ dạng xắt lát”. Hội thảo khoa học về Công nghệ Nhiệt và Kỹ thuật Lạnh, 2017.

M. H. N. H. M. S. Somayeh Taghian Dinani, “Drying of Mushroom Slices Using Hot Air Combined with an Electrohydrodynamic (EHD) Drying System”. Drying Technology, 2014, vol. 32, no. 5, pp. 597-605.

C. Li, “Exergy evaluation theory of hot air drying system for grains”. Transactions of the Chinese Society of Agricultural Engineering, 2012, vol. 6, pp. 1-6.

H. W. H.T.El-Dessouky, “A Novel Air Conditioning System: Membrane Air Drying and Evaporative Cooling”. Chemical Engineering Research and Design, 2000, vol. 78, no. 7, pp. 999-1009.

S. N. C. T. Rossi, “Thermodynamics and energetic evaluation of a heat pump applied to drying of vegetables”. Elsevier Science, 1992, pp. 266-289.

U. T. J. S. S. Teeboonma, “Optimization of Heat Pump Fruit Dryers”. Journal of Food Engineering, 2003, vol. 59, p. 369–377.

G. R. V. O. Zhenfeng Li, “Temperature and power control in microwave drying”. Journal of Food Engineering, 2010, vol. 97, pp. 478-483.

G. R. V. O. Zhenfeng Li, “Optimal power control strategies in microwave drying”. Journal of Food Engineering, 2010, vol. 99, pp. 263-268.

Y. X. J. Wang, “Drying characteristics and drying quality of carrot using a two-stage microwave process”. Journal of Food Engineering, 2005, vol. 68, no. 4, pp. 505-511.

L. G. Beckett, “Freeze drying - vacuum sublimation”. Journal of Scientific Instruments, 1951, vol. 28, pp. 66-78.

L. W. R. G. L. W. L. Y. Duan Xu, “Comparative study on the effects and efficiencies of three sublimation drying methods for mushrooms”. International Journal of Agricultural and Biological Engineering, 2015, vol. 8, no. 1, pp. 91-97.

P. Z. O. A.-F. T. M. E. W. B. M. Zielinska, “A multi-stage combined heat pump and microwave vacuum drying of green peas”. Journal of Food Engineering, 2013, vol. 115, no. 3, pp. 347-356.

A. F. C. L. L. ,. A. W. Chien Hwa Chong, “Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques”. Food and Bioprocess Technology, 2014, vol. 7, pp. 975-989.

M. R. I. A. S. M. C. K. Yong, “Mechanical Means of Enhancing Drying Rates: Effect on Drying Kinetics and Quality”. Drying Technology, 2014, vol. 24, no. 3, pp. 397-404.

I. P. S. T. W. D. Y. G. M. T. G. R. M.F.M. Nordin, “Quality Changes of Red Pitaya (Hylocereus undatus) Slices Dried in Hot Air, Microwave-Hot Air and Microwave-Vacuum Dryers”. Iranica Journal of Energy & Environment, 2014, vol. 5, no. 3, pp. 313-322.